Authentic Black Chana Masala Recipe – Punjabi Chole & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Black Chana Masala Recipe – Punjabi Chole & Spice Blend

Introduction

Oh, Chana Masala! Just the aroma instantly transports me back to bustling street food stalls in Delhi, and my grandmother’s kitchen. This isn’t just a recipe; it’s a hug in a bowl. I first made this when I was craving a taste of home while living abroad, and it instantly lifted my spirits. Today, I’m so excited to share my family’s version of this classic Punjabi Chole – a deeply flavorful, comforting, and satisfying dish. Get ready to make some magic!

Why You’ll Love This Recipe

This Black Chana Masala is seriously good. It’s packed with flavour, relatively easy to make (especially with a pressure cooker!), and incredibly versatile. Here’s what makes it special:

• Authentic Punjabi Flavors: We’re building layers of spice that truly capture the essence of North Indian cuisine.
• Comfort Food at its Finest: Warm, hearty, and incredibly satisfying – perfect for a cozy night in.
• Versatile & Adaptable: Serve it with rice, roti, or even enjoy it as a filling for wraps.
• Relatively Quick: Thanks to the pressure cooker, this comes together much faster than traditional methods.

Ingredients

Here’s what you’ll need to create this delicious Chana Masala:

• 3 tsp oil
• 1 tsp cumin seeds
• ½ tsp cinnamon stick
• 3 cardamom pods
• 3 cloves
• 1 bay leaf
• 1 tsp dry fenugreek leaves (Kasuri Methi)
• 1 pinch asafoetida (Hing)
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped (adjust to your spice preference!)
• 1 tsp ginger-garlic paste
• 1 cup chopped tomatoes
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 1 tsp mango powder (Amchur)
• 1 tsp salt (or to taste)
• 1 cup black chana (chickpeas), soaked overnight
• 3 cups water
• ½ tsp garam masala
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

• Kashmiri Red Chilli Powder: This is key for that beautiful, vibrant red colour and a mild, fruity flavour. Don’t skip it if you want authentic colour! You can find it at most Indian grocery stores or online.
• Kasuri Methi (Dry Fenugreek Leaves): This adds a unique, slightly bitter flavour that’s essential to Punjabi cuisine. Crush it between your palms before adding to release its aroma.
• Asafoetida (Hing): A little goes a long way! It adds a savoury, umami depth. If you’re sensitive to the smell, don’t worry, it mellows out during cooking.
• Spice Blends: Every family has their own little tweaks to the spice blend. Feel free to adjust the amounts of coriander, chilli powder, and garam masala to suit your taste. Some people also add a pinch of cumin powder along with the coriander powder.
• Black Chana: Soaking the chickpeas overnight is crucial for even cooking and a creamier texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the Aromatics: Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds, cinnamon, cardamom pods, cloves, bay leaf, kasuri methi, and asafoetida. Sauté for about 30 seconds, or until fragrant. You’ll know it’s ready when the spices start to sizzle and release their aroma.
2. Build the Base: Add the chopped onion and sauté until golden brown – this takes about 5-7 minutes. Don’t rush this step; a well-browned onion is the foundation of flavour. Stir in the green chillies and ginger-garlic paste and sauté for another minute until fragrant.
3. Tomato Time: Add the chopped tomatoes and cook until they soften and break down, about 5 minutes. Then, add the turmeric powder, Kashmiri red chilli powder, coriander powder, mango powder, and salt. Sauté for another 2-3 minutes, stirring constantly, until the oil starts to separate from the masala. This is a sign that the spices are well-cooked.
4. Add the Chana & Pressure Cook: Add the soaked black chana and sauté for a minute. Pour in the water, bring to a boil, then close the pressure cooker lid. Cook for 8 whistles on medium heat.
5. Finish & Serve: Once the pressure has released naturally, open the lid and gently mix in the garam masala and fresh coriander leaves. Serve hot with rice or roti.

Expert Tips

• Don’t Overcook the Chana: Overcooked chickpeas will become mushy. 8 whistles is usually perfect, but adjust based on your pressure cooker.
• Adjust the Water: If you prefer a thicker Chana Masala, use less water. For a thinner consistency, add more.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning throughout the cooking process.

Variations

• My Friend Priya’s Version: She adds a tablespoon of chana masala powder for an extra boost of flavour.
• Spicy Kick: My brother loves to add a pinch of cayenne pepper for an extra fiery kick.
• Family Tradition: My mom always adds a small piece of jaggery (gur) to balance the flavours.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your asafoetida doesn’t contain any hidden animal products (some brands add wheat flour which may contain traces of dairy).

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the green chillies to 1 or omit them entirely. Use a milder chilli powder.
• Medium: Use 2 green chillies and the standard amount of Kashmiri red chilli powder.
• Hot: Add 3-4 green chillies and a pinch of cayenne pepper.

Festival Adaptations

• Navratri: This Chana Masala is a popular choice during Navratri, as chickpeas are allowed during the fasting period.
• Diwali: Serve it as part of a festive Diwali spread with rice, puri, and other traditional dishes.

Serving Suggestions

• With Rice: A classic pairing! Serve with steamed basmati rice.
• With Roti/Naan: Perfect for soaking up all that delicious gravy.
• As a Wrap Filling: Stuff it into a roti or naan with some chopped onions and a squeeze of lemon juice.
• With a Side of Salad: A refreshing cucumber and onion salad complements the richness of the Chana Masala.

Storage Instructions

• Refrigerate: Store leftover Chana Masala in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze Chana Masala for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What is the difference between Chana Masala and Chole?

While often used interchangeably, Chole generally refers to the dish made with kabuli chana (white chickpeas), while Chana Masala is typically made with kala chana (black chickpeas). The spice blends can also vary slightly.

Can I use dried chickpeas instead of soaking them overnight?

Yes, but it will significantly increase the cooking time. You’ll need to soak them for at least 8 hours, or ideally overnight, for the best results.

How can I adjust the tanginess of the Chana Masala?

Adjust the amount of mango powder (amchur). Add more for a tangier flavour, or less if you prefer a milder taste. A squeeze of lemon juice at the end also works well.

What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savoury flavour. While it’s traditional, you can skip it if you don’t have it or dislike the smell.

How do I prevent the Chana Masala from becoming too watery?

Make sure the tomatoes are well-cooked and the oil separates from the masala before adding the chickpeas. Also, don’t overcook the chickpeas.